Method

2. Mix the cake mix, oil, water and eggs gently together in a medium bowl and whisk (by hand or electric mixer) for 2-3 minutes, until smooth and creamy.

3. Spoon the cake mixture evenly into the paper cases, to just over half full.

4. Bake in the oven for 18-22 minutes, until golden and risen. Remove from the oven and leave to cool on a wire rack. Cool completely.

5. Spread the icing onto the cupcakes. Create two opposite holes at the edge of each cupcake to insert the handles into. Push the fizzy straws down into them and then decorate with the sweets. Store in an airtight box until needed.